Zucchini or Carrot Bread Recipe

I actually have two recipes for zucchini bread (you can substitute carrots for the zucchini in either).  One was given to me 15 years ago by a friend, and the second, which is below, is a “healthier” version that I created a couple of years ago.  Read about Making Quick Breads Healthier.

The funny thing is that I — and anyone else I’ve done a comparison test with — prefer the healthier version.  And it takes 45 minutes to bake, versus 90 for the original — a HUGE savings in propane and also in the amount of heat put into the boat.

The directions below call for baking the bread in the oven.  However, this bread is equally good “baked” on the stove top in a Dutch oven (you’ll probably need to cut the recipe in half, though, unless you have a huge Dutch oven) or in the Omnia stove-top oven (it will hold a full recipe).

Healthier Zucchini and/or Carrot Bread

Makes 1 small loaf pan (8″ x 4″)

2 tablespoons canola or vegetable oil

1/2 cup unsweetened applesauce

2 tablespoons water OR milk

2 tablespoons sugar

1/2 cup Splenda or other low calorie sweetener (or use additional sugar)

1 cup grated zucchini and/or carrots

1 cup All-Bran, Bran Buds, bran flakes, raisin bran or Wheaties (if using flakes, crush somewhat before measuring)

2 eggs

1/2 cup whole wheat flour (or white flour)

1 tablespoon baking powder (read tips & substitutions)

1 teaspoon salt

1 tablespoon cinnamon

1/2 cup raisins and/or walnuts (optional)

Preheat the oven to 325 degrees.

Mix oil, applesauce, water, sugar, Splenda, zucchini and All-Bran.  Let sit for 10 minutes to let All-Bran soften.  Mix in eggs.  Add flour, baking powder, salt, cinnamon and raisins.  Mix until just combined.

Bake in a greased loaf pan at 325 for 30 to 45 minutes.  Bread is done when toothpick inserted in center comes out clean.

Bread will nicely fill a small (8”x 4”) loaf pan.  To fill a large loaf pan (9” x 5” which seems to be the size sold most often in the US), make 1-1/2 times the recipe and bake for about an hour.

Want more boat-friendly recipes? Check out The Boat Galley Cookbook with over 800 recipes or get a free PDF sample of it with 30 recipes:

 

Recipe for a healthier zucchini or carrot bread -- yum! Easy to make by hand.

I'd like to know about...

Explore more

Want weekly tidbits of cruising information? Sign up for The Boat Galley's free weekly newsletter. You'll get the newest articles and podcasts as well as a few relevant older articles that you may have missed.

Do you find The Boat Galley useful? You can support the site when you buy from Amazon by using the links on this site or clicking below. No extra cost for you!

4 Comments
  • Pamela Dakin Harwood
    Posted at 30 July 2014 Reply

    Best zucchini is romanesca — tastier, not so watery, and less prolific, so easier to keep up with them, and they don’t grow into baseball bats!

  • The Boat Galley
    Posted at 31 July 2014 Reply

    Sounds good! But it’s hard to be choosy when getting them as a gift 🙂

  • Sandee Malito
    Posted at 01 January 2015 Reply

    I was interested in the not so healthy recipe! In other words, the original.
    I have been searching for the recipe for awhile now! All i remembered was that it was made with All Bran Cereal!
    Thanks in advance for your help!

Post A Comment